frittata di asparigi
6 large eggs
1/2 pound fresh asparagus
2 tablespoons chopped parsley
2 tablespoon extra virgin olive oil
1 tablespoon freshly grated
parmigiano or pecorino cheese
freshly ground black pepper to taste
Wash the asparagus in cold water, bend the bottom of each stalk,
and gently break off the tough bottom ends.
Bring a pot of salted water to boil and blanche the asparagus for
about 5 minutes, then strain the asparagus and pat dry.
Beat the eggs in a large mixing bowl along with the chopped
parsley, grated cheese and ground pepper.
Heat a 9-inch omelet pan over moderate heat, add the eggs and
then add the asparagus. Allow the eggs to cook for a minute or
two, then begin folding the uncooked runny eggs underneath with a
Flip the frittata in the pan, or place a plate over the pan and
carefully turn over the pan, drop the eggs onto the plate and then
slide the eggs back into the pan. Cook until the eggs are completely
cooked and have turned lightly golden and serve.
This frittata is wonderful as a main course for lunch or an appetizing
side dish for dinner.
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